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Start with the base so it has time to firm up. Crush the biscuits in a food processor, then add melted butter and pulse once more. Press the mixture evenly into a baking paper-lined pan and refrigerate to set.
For the cream layer, mix the cheeses and powdered sugar in a bowl. Add the melted and cooled white chocolate, and beat on high speed with a mixer until smooth.
In a separate bowl, whip the heavy cream until it thickens. Fold it into the cheese mixture and whip once more briefly until combined.
Layer cream over crumb crust. Top with spread of your choice (almond spread, hazelnut, cherry, etc). Optional, add cookies on top.
If you’re in a hurry, freeze it for 2 hours. If not, refrigerate overnight for best results.